White Pepper Whole and Ground 500g Bai Hu Jiao for Soup Seasoning and Everyday Cooking

White Pepper, known in TCM as Bai Hu Jiao (白胡椒), from Piper nigrum, offered as whole peppercorns and ground powder. This dried culinary spice is traditionally used to warm the middle and dispel cold in TCM theory, with a pungent flavor and warming nature. It is a common pantry herb for adding heat and aroma to soups, broths, and savory dishes. Store in a cool dry place and use in modest culinary amounts.

Key Selling Points

• Dried white pepper from Piper nigrum, sold as whole peppercorns or ground powder
• Known in TCM as Bai Hu Jiao (白胡椒) with a pungent warming character
• 500g per bag, suitable for home kitchens and repeated cooking use
• Traditionally used to warm the middle and dispel cold in TCM theory
• Adds sharp heat and aroma to soups, broths, and savory dishes

Quality & Sensory

White pepper typically shows off-white to pale gray color, a dry granular or whole peppercorn texture, and a sharp pungent aroma. When cooked into soup or broth it adds a clean spicy heat and earthy warmth without heavy bitterness. Actual batch color and aroma may vary slightly by harvest.

Technical Specifications

Usage Scenarios

• Added to soup and broth for warming flavor
• Used in marinades and rubs for meat and poultry
• Stirred into congee or rice dishes near the end of cooking
• Ground fresh as a table spice for savory dishes
• Used in culinary blends for everyday home cooking

Traditional Uses

In TCM theory, white pepper is pungent and warm and is traditionally associated with warming the middle burner and dispersing cold. It is commonly used in folk cooking to season soups, broths, and meat dishes, often paired with ginger or other warming spices. Traditional practice favors small culinary amounts rather than large internal doses.

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